Favorite Peach Crisp

This time of year I am SO in the mood for fruit crisps and cobblers. I thought I’d use individual ramekins for a fun, new way to serve my family dessert. Peaches are in season and so delicious! I used some tasty toppings to create this new peach crisp. It was a hit with my family, and my daughter said, “Mom, this is the BEST crisp you’ve ever made!” I have to admit it tasted heavenly and mine was gobbled up fast! The grandkids loved having their own dessert.

To begin I skinned and chunked 5 large peaches, placing them in a medium bowl. I squeezed the juice of one lemon over them then tossed. I added 2 tablespoons honey, ¼ cup brown sugar and ½ teaspoon vanilla then stirred the ingredients in. I divided the peaches into 6 ramekins.

I set the oven to 350 degrees. In a separate bowl I added ¾ cup almond meal/flour, ¼ cup millet flour, ¼ cup brown rice flour, ½ cup GF oats, ½ cup brown sugar, ½ cup sugar, ¼ teaspoon salt, 1 ¼ sticks butter cut into slices (shortening may be used) and ½ cup raw cashews. I used a pastry cutter ( you may use a food processor and pulse) to get a crumbly mixture. I used a small measuirng cup to carefully add the topping mixture to the fruit, carefully packing it into the peaches. I added more until each ramekin had a heaping amount, then placed them on a foil-lined baking sheet.

I baked mine for 30 minutes until tops were golden and bubbly.

I served warm, topped with vanilla ice cream. (I used Breyer’s Lactose Free Ice Cream. You may use regular ice cream or Soy Dream.)